Pearl Sugar Choux Puffs (Chouquettes)
Chouquettes Say it: shoo-KET
Chouquettes are small, hollow choux-pastry puffs from Paris, sold in boulangeries and eaten as a snack or breakfast. They are made from the same dough as éclairs, piped into bite-size rounds and scattered with pearl sugar before baking. The result is a crisp, golden shell with a light, eggy interior and little crunchy bursts of sweetness on top. They are at their best fresh from the oven, when the contrast between crackly outside and airy middle is strongest.
Pearl Sugar Choux Puffs (Chouquettes)
Chouquettes
Pronounced shoo-KET
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Choux pastry
Topping
Method
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set them aside.
In a medium saucepan, combine the water, milk, butter, granulated sugar and salt. Heat over medium heat, stirring occasionally, until the butter melts and the mixture comes to a gentle boil.
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a thick paste. Return the pan to medium heat and cook, stirring constantly, for 1 to 2 minutes, until the dough pulls away from the sides of the pan and a thin film forms on the bottom.
Scrape the dough into a bowl and let it cool for 5 minutes. Beat the eggs in a small bowl and reserve 1 tablespoon for glazing. Add the remaining beaten egg to the warm dough a little at a time, mixing well after each addition, until the dough is smooth, glossy and falls from the spoon in a thick ribbon. You may not need every drop of egg.
Transfer the dough to a piping bag fitted with a 1/2-inch (1.5 cm) round tip, or use two spoons. Pipe or drop 1-inch (2.5 cm) mounds onto the prepared sheets, spacing them about 1 1/2 inches (4 cm) apart. Smooth any pointed peaks with a damp fingertip.
Brush the tops lightly with the reserved beaten egg and sprinkle generously with pearl sugar, covering the surface evenly.
Bake at 400°F (200°C) for 15 minutes without opening the oven. Reduce the heat to 350°F (175°C) and continue baking for 10 to 15 minutes, until the chouquettes are deep golden, puffed and sound hollow when tapped on the bottom.
Slide the chouquettes onto a wire rack and let them cool slightly before serving. They are best while still warm and crisp.
Regional variants
Some bakers add vanilla or finely grated orange zest to the dough, and a few replace part of the milk with water for a lighter, crisper puff.
Cook's notes
- Keep the oven door closed during the first stage of baking; a draft can make the puffs collapse.
- Pearl sugar gives the signature crunch. If using coarse sugar, sprinkle it just before baking and expect a less crisp topping.
- Pipe the mounds as evenly as possible so the chouquettes bake at the same rate.
Serve with
Serve with coffee, hot chocolate or tea; traditionally eaten plain.
Make ahead and storage
Best the day they are made. Store airtight at room temperature for up to 1 day and refresh in a 350°F (175°C) oven for 5 minutes before serving.
